JOB PURPOSE
To supervise the Operations of School of Hospitality, Tourism and Culinary Arts in maintaining the Kitchen & Restaurants daily operations, stores operating, cleanliness' of facilities and safety issues and to support the Lecturers for their daily practical classes.

KEY RESULT AREAS / RESPONSIBILITIES
To assist the Manager - Food & Beverage Operations with the smooth and efficient running of the    
 Kitchen & Restaurant operations, Cleanliness, Utensils and inventory in the department ensuring that 
 all the policies and procedures outlined in the Departmental are strictly adhered to.

To assist the Kitchen & Restaurants in the operations, redeploying cleaners as necessary to maximize 
 productivity of work according to their shift duty.

To supervise the Kitchen & Restaurants in any cleaning, utensils request, dishwashing areas or pot 
 washing for daily practical classes.

To minimize wastage of all operating supplies, in particular unnecessary overtime, chemicals, water & electricity energy.

To ensure with the Cleaners to maximize employee morale and productivity.

To work closely with other employees, especially F&B Lecturers, Chefs and Heads of Department, to facilitate an organized and trouble-free operations.

To ensure that operating of Kitchen & Restaurants equipment is properly maintained to a good standard with minimum breakage, Inventory is done in weekly or quarterly.

To maintain good working relationships with colleagues and all other schools.

To have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety following the HACCP guidelines.

To maintain a high standard of personal appearance and hygiene at all the times.

To have a complete understanding of the School of Hospitality, Tourism & Culinary Arts and adhere to the regulations contained within it

To carry out daily operating equipment's inventory for all Kitchen & Restaurants on the fast moving items.

To performed shift rotation in daily operation such as 8-5pm & 1-10pm shifts to ensuring the practical classes or functions smoothly running.

To ensure all the facilities within the School of Hospitality, Tourism and Culinary Arts is clean and in order for class's usage or visiting purposes. (Truffles, Thyme, Tarragon, Tangerine, Wine lab, HK, FO & Tourism suites, Culinary suites 1-5, Artist kitchen, Garde Mange, Pastry 1-4, Culinary bar theater, CTS mock up restaurants, Kitchen preparation areas, Receiving areas, As well as Store 1-5.

To assist production in preparing trays for daily practical classes or functions when is needed.

To responsible for the restaurants & kitchens maintenance and report on the defect on a daily basis.

To responsible for daily issuing Linen & other utensil or equipment for classes use.

To carry out any other reasonable duties as assigned.

To respond to change in the departmental function as dictated by the Manager - Food & Beverage Operations , Associates Dean Foodservice Planning & Operations or company.

To ensure the report on maintenance, breakages, defect & operations is been updated day to day basis in timely manner.

To prepare the request a head of time for daily practical classes and must be check and ensures all forms to be collect on time before the classes start to avoid any discrepancy or shortage of items.

Lecturer must be present during collecting the tray and initial on the requisition form.

Upgrade Chemical storage following DOSH standard and compliance to ISO 90001 Standrads

Assist the Manager in preparation of HACCP standards in the kitchen.

JOB SPECIFICATIONS
Minimum Qualifications
Possess a SPM or related discipline

Related Experience
At least two (2) years of related working experience

Competencies (Knowledge, Skills and Abilities)
Good customer service skills
Interpersonal and communication skills
Computer savvy Keen to learn and be flexible to changes in work responsibilities
Pro-active and results oriented
Ability to adapt to changes in work responsibilities and environment
Ability to work in a team as well as independently
Good general knowledge of the relevant processes and procedures
Sound problem solving skills

Competencies (Behavioural)
Attention to details
Dedicated and trustworthy
Diligent and self-motivated Good team player
Works with integrity
Upholds organizational values